For something like the Lehmann NY style dough, you can calculate the dough weight for any size pizza that interests you by using this simple expression:

3.14 x R x R x TF,

where R is the radius (diameter divided by 2) of the desired pizza size, and TF is the so-called thickness factor. For the Lehmann dough, a typical value for the thickness factor is around 0.10-0.105. So, assuming you want to make a 16" pizza and decide on a thickness factor of 0.105, the required dough weight for the 16" is 3.14 x 8 x 8 x 0.105 = 21.10 ounces. In a similar manner, the amount of dough you would need for a 12" pizza would be 3.14 x 6 x 6 x 0.105 = 11.87 ounces. The nice thing about this approach is that the different pizzas should have essentially the same crust thickness and characteristics. If you decide that you prefer a greater crust thickness, you can use TF = 0.11 for a medium thickness crust, or 0.12-0.13 for a thick crust.

thanks for the info. I was a little scared to ask, as it may have been disussed before, but didn'tknow how to quite use the search to get results I wanted, many times I'll search for one thing, go off ona tagent, and next thing you know, it's time to go to bed, it's like a library here now, so you can just read allnight haha. Many times I get to reading something, and I totally lose track of a tv show I'm watching

Anyway great stuff, thanks for the simple explanation, that's exactly what I wanted.

Now what I'll do is print that out, and write down the amounts also, and tape it to the inside of one of mycabinet doors so I can see it in 2 seconds.....

thanks again for the great info !

Mark

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Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.